We’re better together. I’ve started doing a bit more public speaking on business, creative entrepreneurship, and networking. One thing I like to discuss is Scarcity versus Abundance. The scarcity mentality is a belief that there’s a limited amount of resources (money, opportunity, recognition). In this mindset, everything becomes driven by fear. It’s difficult to be happy for other people’s success. On the other hand, the abundance mindset is that there’s enough to go around for everyone. People with this mindset see others in the same arena as friends instead of foes, and are genuinely happy for their successes. Author Stephen Covey summarizes this well in his famous book, The 7 Habits of Highly Effective People (which, though it was written in 1988, is highly applicable today):
“The Scarcity Mentality is the zero-sum paradigm of life. People with a Scarcity Mentality have a very difficult time sharing recognition and credit, power or profit—even with those who help in the production. They also have a hard time being genuinely happy for the success of other people…They see life as having only so much, as though there were only one pie out there. And if someone were to get a big piece of the pie, it would mean less for everybody else.
The Abundance Mentality, on the other hand, flows out of a deep inner sense of personal worth or security. It is the paradigm that there is plenty out there and enough to spare for everybody. It results in the sharing of prestige, recognition, profits and decision-making. It opens possibilities, options, alternatives and creativity.”
It’s interesting, with the scarcity mentality: why is it such a natural first instinct for many humans? Perhaps because as Covey says above, the abundance mentality flows from a deep inner sense of personal worth or security. And finding that inner security can take time to build. For me, I’ve found the easiest way to cultivate the abundance mentality is to be around other people who practice the abundance mentality.
This pumpkin goat cheese baked gnocchi is a recipe I brought to a potluck recently. The event was for a group a friend and I started called Indy Women in Food. We created this group under the notion: We are better together. It’s a group of women entrepreneurs working in food in the greater Indianapolis area. Instead of competing with each other, the goal of the group is to lift each other up: to encourage one another, spread the word about our achievements, and collaborate on shared passion projects. In short: it’s to practice the Abundance mentality in action. And you know what? Being around others with the Abundance mentality makes it 100% easier to mirror yourself.
The world of food blogging is another place where the Abundance mentality is part of the culture. Instead of a feeling of competition, “We are better together” is the mantra of this community. Food bloggers and influencers are some of the most generous, encouraging people I know. So it is only fitting that this pumpkin baked gnocchi was created for a virtual party with dozens of other food blogs to celebrate fall. Or really, to celebrate pumpkin recipes! It’s a Virtual Pumpkin Party hosted by Sara from Cake Over Steak, who I’d nominate as an incredible practicer of the abundance mentality. (In particular she’s been an encourager of our podcast from the beginning, which has been a huge support to us.) Sara has organized over 90 blogs to post pumpkin recipes on the same day. To see the entire list of pumpkin recipes, head to the Virtual Pumpkin Party page.
Sometimes you stumble upon things that are accidentally better than you bargained. This pumpkin baked gnocchi turned out better than I was hoping. Of course, Alex and I stand behind all of the recipes we post in this space, but this one has become a favorite. Gooey gnocchi drenched in savory pumpkin sauce with creamy pockets of goat cheese is like a cozy fall hug. (Hygge, anyone?) We’ve made it quite a few times already, and I find myself sneaking bites from the pan after I think I’m done. We hope you’ll find it as tasty and cozy as we do. And if you’re looking for more pumpkin recipes, here are 93 more. Because we are better together.
Looking for pumpkin recipes?
Who’s not looking for pumpkin recipes in the fall? Here are a few of our favorite pumpkin recipes we’ve made:
- Pumpkin Spice Cashew Energy Bars
- Pumpkin Pecan Baked Steel Cut Oatmeal
- Pumpkin Pecan Parfaits
- Pumpkin Scones with Maple Cream
- Pumpkin Pie Mousse Shooters
- Pumpkin Spice Almond Butter
Did you make this recipe?
If you make our pumpkin goat cheese baked gnocchi, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
This recipe is…
Vegetarian. For gluten-free, find gluten-free gnocchi.
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 15-ounce can pumpkin purée
- 1 1/2 cups vegetable broth
- 1/2 teaspoon chili powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup Greek yogurt
- 16-ounce package gnocchi, plain or whole wheat
- 4 ounces goat cheese
- 2 teaspoons fresh sage, thinly sliced (about 5 medium leaves)
- Preheat the oven to 375F.
- Mince the garlic. In a large skillet, heat 2 tablespoons olive oil over medium-low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.
- Carefully add the pumpkin purée and broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly. then cook for 10 to 15 minutes until thickened. Once thickened, place 1/2 cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine. Taste and adjust seasonings as desired.
- Bring a large pot of water to a boil. Once boiling, add the gnocchi and boil until the gnocchi float, about 2 to 3 minutes. Drain in a colander.
- Place the gnocchi and finished sauce in a 9 x 9″ baking dish. Top with dollops of goat cheese and sliced sage. Bake 15 minutes until bubbly.
Sauce inspired by Budget Bytes